KR20100035255A - Method for producing the soup for noodle containing broth and kamaboko and method for cooking the noodle by using the soup - Google Patents

Abstract

PURPOSE: A method for manufacturing instant noodle(ramyeon) soup containing broth and boiled fish paste and a cooking method of instant noodle using same are provided to make spicy and flavor tastes of ramyeon by adding hot souce and vegetables. CONSTITUTION: A cooking method of instant noodle(ramyeon) soup includes the following steps: parching sweep pepper and green onions with cooking oil; boiling soup for instant noodle soup 280~300g, boiled fish paste(kamaboko) 25~32g, hot source 7~9g, soy sauce 16~19g, mushroom 6~10g, minced meat 4~6g, Chinese flat cabbage 2~5g for 3 minutes; infusing miscellaneous pork bones 10kg and beef bone 5 kg in water 20l for 9 ~ 12 hours; infusing green onion 160~240g, onion 700~800g, roots of green onion 70~80g, whole bulb of garlic 80~90g, and laminaria japonica 25~30g for 90 minutes with the infused water; parching dried shrimp 130~150g and dried anchovy 130~150g on a pan for 2 minutes; manufacturing meat broth for the instant noodle(ramyeon) soup by adding the parched shrimp and dried anchovy for 20 ~ 30 minutes. The hot sauce includes cayenne pepper, sesame oil, crude red pepper seed oil and garlic with a ratio of 28:2:1:1 respectively.

Description

Method for producing the Soup for Noodle containing Broth and Kamaboko and Method For Cooking the Noodle by using the Soup}

The present invention relates to a ramen broth manufacturing method and a ramen cooking method using the same, and more particularly, to prepare a broth for ramen broth, and a certain amount of kamaboko, minchi, green onions, green peppers, mushrooms, bok choy, hot sauce, soy sauce, etc. The present invention relates to a ramen broth manufacturing method based on broth and kamaboko prepared by adding food ingredients, and a method of cooking ramen using the same.

In general, ramen is an instant food made from wheat flour as a main raw material, which is mixed and kneaded with additives consisting of salt, emulsifier, egg, and lecithin, followed by rolling, cutting, steaming, lead, milking, and cooling. Since it is inexpensive, easy to cook, and easy to eat, it is widely known as a popular food since it is known to the general public.

However, since the conventional ramen uses wheat flour as a main raw material, nutrients such as minerals and vitamins are deficient, and the fat concentration of cholesterol causing adult disease is increased due to animal fat oil, which is necessarily contained in the process of removing water with milk. In particular, there was a problem such as the generation of lipid peroxide, which is a toxic substance to acidify the human body by the automatic oxidation reaction of fatty oil.

After all, long-term continuous intake of ramen is very likely to cause an imbalance of nutrients required by the human body, hypertension, adult diseases such as diabetes, and acidification of the human body.

Therefore, many studies have been made in consideration of health and nutritional aspects of ramen as a preferred meal as a meal meal.

Among them, Japanese Laid-Open Patent Publication No. 2003-14066 discloses a ramen packaged with ramen and rice together, and Patent Publication No. 2001-16602 discloses fish cakes to supplement proteins lacking in conventional ramen. Ramen noodles containing are disclosed.

However, the conventional ramen noodles using a fish cake and a ramen cooking method using the same has a taste with a thick taste due to the fish paste added to flour or starch, there is a problem that does not satisfy the taste of Koreans who enjoy spicy.

Accordingly, the present applicant has developed the present invention as a result of diligent research on ramen and ramen soup with good nutrition even with one meal while eliminating the taste of conventional ramen.

The purpose of the present invention is that fish meat is low in cholesterol content, which is beneficial for preventing adult diseases and is desirable in terms of nutrition, and the main raw material of kamaboko and broth made using only fish meat, and further adding vegetables and hot sauce, etc. It provides a ramen broth characterized by a savory, spicy and cool taste, and a method of cooking ramen using the same.

In order to achieve the above object, the ramen broth production method based on the kamaboko and broth according to the present invention,

First step (Q1) of putting cooking oil in a cooking vessel and roasting green onions and green peppers; And

And a second step (Q2) of putting the ramen broth broth, kamaboko, hot sauce, soy sauce, mushrooms, minchi, and bok choy in the cooking vessel after the first step.

Here, the content of green onions and green peppers of the first step (Q1) is 16-20g green onions, 6-10g green peppers, roasting cooking time is 1 minute,

The contents of the ramen broth broth, kamaboko, hot sauce, soy sauce, mushrooms, minchi and bok choy of the second step (Q2) are 280-300g, ramen broth 25-32g, hot sauce 7-9g, soy sauce 16 ~ 19g, mushrooms 6 ~ 10g, minchi 4 ~ 6g, bok chok 2 ~ 5g, the boiling time is preferably 3 minutes.

In addition, the ramen broth according to the present invention

Pork chops 10kg, beef bone 5kg, water 20ℓ, green onion 160 ~ 240g, onion 700 ~ 800g, green root 70 ~ 80g, whole garlic 80 ~ 90g, kelp 25 ~ 30g, dried shrimp 130 ~ 150g, dried anchovy 130 ~ 150g, soy garlic 20 A first step S1 of preparing ˜30 g;

The pork chop bone and bone bone soaked in cold water, subtracted blood, put in a container with 20 liters of water, the second step (S2) boiled for 9 to 12 hours in high heat;

The third step (S2) to put the soaked broth 160-240g, onions 700-800g, green onions 70-80g, whole garlic 80-90g, kelp 25-30g and soaked again for 1 hour 30 minutes S3);

A fourth step (S4) of 130-150 g of dried shrimp and 130-150 g of dried anchovies, followed by cooking oil in a pan for 2 minutes; And

The fifth step (S5) of adding the roasted shrimps and dried anchovies of the fourth step (S4) to the broth of the third step and boiling for 20 to 30 minutes, and then adding 20 to 30 g of liver garlic to mix the broth; Characterized in that configured to include.

In addition, the hot sauce used in the ramen broth according to the invention is characterized in that it comprises red pepper powder, sesame oil, pepper seed oil, garlic.

Herein, the content ratio of red pepper powder: sesame oil: red pepper seed oil: garlic of each component of the hot sauce is preferably 28: 2: 1: 1 (g).

In addition, it is characterized by providing a ramen broth made mainly from the broth and kamaboko prepared by the above-described method.

In addition, the ramen cooking method using the ramen broth made mainly of kamaboko and broth according to the present invention,

First step (Q1) of putting cooking oil in a cooking vessel and roasting 18 g of green onion and 8 g of green pepper for 1 minute;

The ramen broth 292g, kamaboko 28g, hot sauce 8g, soy sauce 17.5g, mushrooms 8g, minchi 5g, bokkochae 3g prepared by the method of claim 3 in the cooking vessel after the first step and boil for 3 minutes Second step Q2; And

And a third step (Q3) of mixing the dried noodles with boiled water for 100 minutes in boiling water at 100 ° C. in the second step of the ramen broth.

According to the ramen broth production method using the kamaboko and broth according to the present invention as a main raw material, it is possible to produce a soup with a delicious taste while saving a spicy taste.

In addition, the raw ramen noodles boiled in boiling water in the ramen broth according to the present invention is low in cholesterol content and rich in nutrition when ingested, there is a sufficient effect even one meal.

Hereinafter, the present invention will be described in detail.

The main ingredients of the ramen broth according to the present invention are broth and kamaboko, to which a certain amount of food ingredients such as leeks, green peppers, mushrooms, minchi, bok choy, hot sauce, and soy sauce are added. The combination of these ingredients to produce a cool and nutritionally good broth taste, the content of the material used is also important.

First, broth is made using pork bones and bone bones. Pork bones are rich in protein, essential amino acids, calcium and vitamin B1. In particular, pork bone is higher in calcium than beef, and vitamin E, B1, B2 is known to be 10 times higher. By adding such broth, the ramen broth will have a savory taste and will be able to provide abundant protein and calcium.

Kamaboko is a Japanese word that represents a type of fish paste. It is a low-calorie, low-fat food that is rich in protein and is a fish product made by crushing fish meat and seasoning. Kamaboko is usually mixed with starch and does not feel like fried fish paste. It is soft, soft and chewy. In the present invention, kamaboko made from sea bream is used. In this way, the ramen broth is made by kamaboko, which is made only from fish meat.

Leek is rich in vitamins, calcium, iron, etc. It removes the smell of fish and meat, so it is often cooked with fish, and it helps to combine vitamin B1 and allin to make it into vitamin B1. In addition to the meat acts to soften.

Bell peppers are rich in various vitamins such as A, C, and E, called vitamin capsules. Especially, vitamin C is 170mg per 100g, which is the highest among vegetables. These bell peppers are alkaline tonic foods with a lot of vitamins. Vitamins of green peppers are absorbed by the body when eaten with fat.

For mushrooms, use mushrooms or oyster mushrooms. Pleurotus erythritis is a low-calorie food with a high content of vitamin B2, vitamin D and dietary fiber. Matari mushrooms are known to have excellent dietary effect as they ship only the first harvested mushrooms by adding nutrients to cottonwood sawdust after selecting breeding varieties with excellent taste among 20 kinds of oyster mushrooms.

Minchi is a meatball made of ground pork. Pork is not only a protein source rich in essential amino acids, but also rich in vitamin B1, niacin, vitamin B12, iron and zinc, especially vitamin B1 and minerals compared to beef. . By adding minchi, ramen broth is provided with abundant protein and minerals.

Bok Kyung Chae is a favorite vegetable of Chinese people and is now widely known around the world. 떫 has little taste, goes well with meat dishes, and contains many minerals such as calcium and sodium and carotene comparable to vitamin C and vitamin A. If the stem is white, it is called Baekkyungchae and it is succulent with a cool taste. Of course, the bok choy can be replaced with a boiled cabbage.

Hot sauce is made by mixing red pepper powder, sesame oil, red pepper seed oil, and garlic. It is used to make savory and spicy taste.

Soy sauce uses soy sauce. Since soy sauce has been aged for a long time using soy, salt, and water, it has the effect of adding flavor and aroma to food in addition to salty taste. Soy protein removes bad smells of meat and fish and penetrates into the ingredients. Because bet.

The ramen broth production method and the ramen cooking method using the same using the above materials will be described in detail.

<Step 1: Ramen soup for ramen broth>

First of all, in order to produce broth for ramen broth using pork chop bone and bone bone, pork chop bone 10kg, bone bone 5kg, water 20ℓ, leek 160-240g (normally 8 units), onion 700-800g ( Typically, the amount of 5), green roots 70-80g (typically, the amount of root portion corresponding to 5 leeks), whole garlic 80-90g (typically 3 whole garlics), kelp 25 Prepare ˜30 g (typically one sheep), 130-150 g of dried shrimp, 130-150 g of dried anchovies, and 20-30 g of ground garlic. (First step; S1)

The content range of the broth material component is an appropriate amount that each component complements and harmonizes with each other, and is obtained based on repeated experimental results.

Here, the pork bones and bone bones soaked in cold water to remove the blood, and then put 20 liters of water in the container, and the pork bones and bones 15kg from the blood drained from the high heat for about 9 to 12 hours. )

Then, put 160-240 g of onion, 700-800 g of onion, 70-80 g of green onion, 80-90 g of whole garlic, 25-30 g of kelp, preferably 240 g of onion, 800 g of onion, 800 g of onion, 90 g of whole garlic, 30 g of kelp Boil it for about 1 hour 30 minutes. (Third step; S3)

By eliminating the common odor of meat and adding vitamin B1, it also adds kelp and green onions in addition to green onions, onions, and whole garlic, which makes the taste of broth a cool addition to the taste of broth. It removes the alginic acid and peculiar algae odor to make the soup taste refreshing.

Separately, 130-150 g of dried shrimp and 130-150 g of dried anchovy, preferably 150 g of dried shrimp and 150 g of dried anchovy, are prepared by roasting an appropriate amount of cooking oil for about 2 minutes. (Step 4; S4)

Roasted dried prawns and dried anchovies in the above-mentioned broth, boil for about 20-30 minutes, add 30 g of liver garlic, and mix to complete the broth. (Step 5; S5)

Dried shrimp is intended to supply phosphorus, iodine, iron, and vitamins abundantly in broth. Dried anchovies provide glutamic acid to broth to enhance the broth as well as to provide calcium.

The finished broth may be used in a clean state without being filtered through a crepe or sieve, or may be used to remove only bone and thicken it.

<Step 2: Hot Sauce Manufacturing Process>

In order to prepare a hot sauce, hot sauce is prepared by preparing a content ratio of red pepper powder: sesame oil: red pepper seed oil: garlic in 28: 2: 1: 1 (g), and mixing them in a container.

Here, the above-mentioned content of red pepper powder, sesame oil, red pepper seed oil and garlic is a proper blending ratio of the spicy taste of red pepper powder and red pepper seed oil, the savory taste of sesame oil, and the spicy spicy flavor of allicin, a garlic component, and harmonize with each other. Based on experimental results.

<3rd process: ramen broth manufacturing process>

First, put an appropriate amount of cooking oil in a cooking vessel and fry 16-20 g of green onions and 6-10 g of green peppers, preferably 18 g of green onions and 8 g of green peppers, for about 1 minute on a medium heat.

Then, put 280 ~ 300g of ramen broth prepared in the first step, kamaboko 25 ~ 32g, hot sauce 7 ~ 9g, soy sauce 16 ~ 19g, mushroom 6 ~ 10g, minchi 4 Add ~ 6g, bok choy 2 ~ 5g and boil for about 3 minutes (second step; Q2)

At this time, for proper flavor, the content is 292g of ramen broth, 28g of kamaboko, 8g of hot sauce (about 7g of red pepper powder, about 0.5g of sesame oil, about 0.25g of red pepper seed oil and about 0.25g of garlic), 17.5g of soy sauce, 8 g of mushrooms, 5 g of minchi, and 3 g of bok choy are preferred.

Here, the content of leek, bell pepper, broth, kamaboko, hot sauce, soy sauce, mushrooms, minchi, bok choy is an appropriate blending ratio of each material is complementary and harmonious, obtained based on repeated experiments.

In addition, the time for roasting or boiling is an appropriate time for each material to complement and harmonize with each other, and is obtained based on repeated experimental results.

<Step 4: Ramen Cooking Process>

To the ramen broth prepared in the third step, boiled for about 1 minute in boiling water at about 100 ℃ boiled with 250g of dried raw noodles to topping ramen (3rd step; Q3)

Although the present invention has been described in connection with the preferred embodiments mentioned above, other various modifications and variations may be made without departing from the spirit and scope of the invention. Accordingly, the appended claims are intended to cover such modifications and variations as fall within the true scope of the invention.

Claims (7)

First step (Q1) of putting cooking oil in a cooking vessel and roasting green onions and green peppers; And Ramen broth and kamaboko comprising the; comprises a second step (Q2) to boil ramen broth broth, kamaboko, hot sauce, soy sauce, mushrooms, minchi, bok choy boiled in the cooking vessel passed through the first step A method of making ramen soup with main ingredients. The method of claim 1, The content of green onions and green peppers of the first step (Q1) is green onions 16-20g, green peppers 6-10g, the roasting cooking time is 1 minute, The contents of the ramen broth broth, kamaboko, hot sauce, soy sauce, mushrooms, minchi and bok choy of the second step (Q2) are 280-300g, ramen broth 25-32g, hot sauce 7-9g, soy sauce 16 ~ 19g, mushrooms 6 ~ 10g, minchi 4 ~ 6g, bok choy 2 ~ 5g, boiling time is 3 minutes, characterized in that the broth broth production method with ramen broth and kamaboko. The method of claim 2, The ramen soup for the ramen soup Pork chops 10kg, beef bone 5kg, water 20ℓ, green onion 160 ~ 240g, onion 700 ~ 800g, green root 70 ~ 80g, whole garlic 80 ~ 90g, kelp 25 ~ 30g, dried shrimp 130 ~ 150g, dried anchovy 130 ~ 150g, soy garlic 20 A first step S1 of preparing ˜30 g; The pork chop bone and bone bone soaked in cold water, subtracted blood, put in a container with 20 liters of water, the second step (S2) boiled for 9 to 12 hours in high heat; The third step (S2) to put the soaked broth 160-240g, onions 700-800g, green onions 70-80g, whole garlic 80-90g, kelp 25-30g and soaked again for 1 hour 30 minutes S3); A fourth step (S4) of 130-150 g of dried shrimp and 130-150 g of dried anchovies, followed by cooking oil in a pan for 2 minutes; And The fifth step (S5) of adding the roasted shrimps and dried anchovies of the fourth step (S4) to the broth of the third step and boiling for 20 to 30 minutes, and then adding 20 to 30 g of liver garlic to mix the broth; Ramen broth production method using the broth and kamaboko as the main raw material, characterized in that comprises. The method of claim 2, The hot sauce is ramen broth production method based on broth and kamaboko, characterized in that it comprises red pepper powder, sesame oil, pepper seed oil, garlic. The method of claim 4, wherein Each ingredient of the hot sauce, red pepper powder: sesame oil: pepper seed oil: the content ratio of garlic is 28: 2: 1: 1 (g), characterized in that the broth broth and ramen broth as a main raw material. A ramen broth made mainly from broth and kamaboko prepared by the method of any one of claims 1 to 5. First step (Q1) of putting cooking oil in a cooking vessel and roasting 18 g of green onion and 8 g of green pepper for 1 minute; The ramen broth 292g, kamaboko 28g, hot sauce 8g, soy sauce 17.5g, mushrooms 8g, minchi 5g, bokkochae 3g prepared by the method of claim 3 in the cooking vessel after the first step and boil for 3 minutes Second step Q2; And The ramen broth of the second step, the third step (Q3) of mixing the dried raw noodles boiled for 1 minute in boiling water 100 ℃ boiling water; characterized in that consisting of ramen broth using ramen broth as the main raw material and broth .